Description

A moist, tangy cake that captures the flavor of autumn with reduced apple cider, warm spices, and chunky apples. It offers the taste of a donut without the need for frying.

Ingredients

Scale

4 cups fresh apple cider (reduced to 1/2 cup)
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
2 medium apples (peeled and diced, mix of Granny Smith and Honeycrisp)
1 cup confectioners’ sugar (for glaze)
1–2 tablespoons reduced apple cider (for glaze)
1/4 teaspoon cinnamon (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
Pour 4 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer for 15-20 minutes until reduced to about 1/2 cup and syrupy. Let cool completely.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes). Scrape down sides of the bowl.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three parts, alternating with the reduced apple cider in two parts. Start and end with dry ingredients. Mix until just combined.
Gently fold diced apples into the batter using a spatula.
Pour batter into prepared pan and smooth top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk confectioners’ sugar, 1 tablespoon reduced cider, and cinnamon until smooth. Adjust consistency with more cider or sugar if needed.
Drizzle glaze over completely cooled cake and let set for 10 minutes before slicing.

Notes

Ensure apple cider is reduced to a syrupy consistency for best flavor. Do not overmix the batter to avoid a dense texture. Use room temperature ingredients for better emulsification. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, substitute butter with vegan butter and eggs with flax eggs.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 38
Sodium: 180
Fat: 12
Saturated Fat: 7
Carbohydrates: 52
Fiber: 1
Protein: 4

Keywords: apple cider cake, fall dessert, cinnamon donut cake, baked donuts, autumn baking, easy cake recipe